Description
The original and the best recipe for rum balls (minus the rum)
Ingredients
Scale
- 1 packet Marie biscuits
- 395g tin sweetened condensed milk
- 2 tablespoons cocoa
- ½ cup desiccated coconut
- Extra desiccated coconut for rolling
Instructions
- Blitz the Marie biscuits in a food processor until they resemble biscuit crumbs (they can be a bit chunky) (see note 1)
- In a bowl, add the biscuit crumbs, sweetened condensed milk, cocoa and coconut and mix really well
- Take dessertspoonfuls of the mixture and squash to form a blob. Then roll into balls using your hands
- Toss balls through the extra coconut to coat
- Chill in the fridge for an hour. Store in an airtight container in the fridge
Notes
- If you don’t have a food processor (or if you have just had a bad day), you can put the biscuits in a freezer bag and give them a bash with a rolling pin to break them up! I tend to do the smash in a bag method, just because I am too lazy to pull out and clean the food processor
- If you are in the US, the closest I have found to a Marie biscuit is a Maria Cookie
